Food additives data book - wordpres

Nutritive Additives 598
NAME: Phytonadione
CATEGORY: Nutritive additives
FOOD USE: Dairy products/ Edible oils and fats
SYNONYMS: Vitamin Ki/ Phylloquinone/ Phytodione
FORMULA: C31H46O2
MOLECULAR MASS: 450.68
PROPERTIES AND APPEARANCE: Oily blends: clear yellow to amber, viscous oil stabilised with tocopherol. Dry powders: off-white to
yellow, free-flowing powder
FUNCTION IN FOODS: Fortification of infant formulae, liquid milk, oils and fats, dietetic products
TECHNOLOGY OF USE IN FOODS: Soluble in fat and oil; homogenising in a small amount of liquid is necessary prior to adding to milk
and infant formulae.
Dry powders: water-dispersible
LEGISLATION: CANADA:
Food and Drug Regulations: D.03.002
REFERENCES: Ash, M., and Ash, I. (1995) Food Additives: Electronic Handbook. Gower Publishing Company,
Brookfield, VT, 05036, USA.
Augustin, J., and Scarbrough, F. E. (1990) Nutritional Additives. In: Branen, A. L., Davidson, P. M.,
and Salminen, S. (Eds.), Food Additives, pp. 31–81.
Budavari, S. (1996) The Merck Index, 12th edition.
Health and Welfare Canada (1996) Part D: Vitamins, Minerals and Amino Acids. In: Food and Drug
Regulations. Department of Health, Ottawa, ON, Canada.
ANY OTHER RELEVANT INFORMATION: Oily blends: 100% potency.
Dry powders: 10–50 mg g-1 potency